Giacomo Borgogno e Figli
Langhe Dolcetto Ancum 2024
| Denomination | DOC Langhe Dolcetto |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Dolcetto |
| Aging | Followed by ageing for 6 months in cement vats, followed by 3 months in the bottle. |
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1761
- Oenologist: Simone Borsari
- Bottles produced: 250.000
- Hectares: 40
The winery has some interesting records: in 1861, Barolo Borgogno sealed the pact for the birth of Italian unity, and in 1908, it was served to the Tsar of all Russia during a visit to Racconigi.
The turning point came in 1920, when Cesare Borgogno began exporting abroad. However his greatest insight came when he decided to "forget" half of the production of Barolo Riserva in order to sell it 20 years later, realising the great versatility and power of Nebbiolo.
Borgogno is synonymous with slowness: the winery chooses to take its time understanding things and doing them correctly. The vineyards are cared for and attended to with only organic products.
This has resulted in the winery to gain their first Biological harvest.
The decision to plant forest on eight of their 39 hectars is to protect the biodiversity of the Langa fauna from being decimated by the cultivation of vineyards.
Borgogno has a sense of history, tradition, and roots that blend with the innovation of the changing times. Read more
| Name | Giacomo Borgogno Langhe Dolcetto Ancum 2024 |
|---|---|
| Type | Red organic still |
| Denomination | Langhe DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Dolcetto |
| Country | Italy |
| Region | Piedmont |
| Vendor | Giacomo Borgogno e Figli |
| Origin | Madonna di Como - Langhe |
| Climate | Altitude: 430 m. a.s.l. Exposure: South-West. |
| Soil composition | White and calcareous soils, rich in skeleton. |
| Cultivation system | Guyot |
| Plants per hectare | 4000 |
| Harvest | First ten days of September |
| Fermentation temperature | 22-28 °C |
| Wine making | Following manual harvesting of Dolcetto grapes from our vineyard, the berries are destemmed without pressing, followed by spontaneous fermentation with whole berries in cement vats for about a week at a temperature of 22 to 28 °C. |
| Aging | Followed by ageing for 6 months in cement vats, followed by 3 months in the bottle. |
| Allergens | Contains sulphites |